Beef Pot Pie With Mashed Potato Crust

• 2 lbs stew meat
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 8 medium carrots, 2-inch pieces
• 2 medium onions, thin wedges
• 1 cup dry red wine
• 2 teaspoons garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 6 cups mashed potatoes
• 1 tablespoon parmesan cheese, grated

1. Heat oven to 325u0b0F. Have a shallow 3 quart baking dish ready.
2. Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
3. Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
4. Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
5. To serve: (If made ahead, reheat stew, covered, in 375u0b0F oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425u0b0F. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.

stew meat, flour, olive oil, carrots, onions, red wine, garlic, salt, marjoram, thyme, potatoes, parmesan cheese

Taken from www.food.com/recipe/beef-pot-pie-with-mashed-potato-crust-178221 (may not work)